How to Make Boondi Raita | 2 ways boondi raita

What is boondi raita?

Raita is a curd/ yogurt preparation. It is basically a side dish that is used with many Indian gravies and rice preparations. Boondi is a deep fried gram flour ball. A combination of yogurt, boondi some basic spices make it indispensable with some Indian meals such as aloo poori, pulao etc. Here I am sharing two ways of making raita and it’s all about the texture of boondi. One raita has soft while the other one has crunchy boondi.

Let’s talk about the ingredients for boondi raita

Boondi raita calls for yogurt. The yogurt should be very well whisked. Next, we need boondi. Boondi is readily available in the Indian supermarkets. Here we are making in two ways. The difference lies in the treatment of which will be explained in the recipe part. Some basic spices have been used which includes roasted cumin seeds powder, dried mint leaves powder, black salt etc. Whether there is a requirement to add water and if yes, how much water is required totally depends upon the consistency of yogurt that we are using and the consistency of raita we want.

Other raita on the blog:

You might also like the very simple yet delectable mint raita. The not so popular raita i.e. makhana raita is a fasting recipe too. Do try it.

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear.
This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking.
Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.